Almost Perfect Tropical Fruit Trifles

These easy individual trifles, perked up with a shot of ginger wine and layered with Jamaican ginger cake and tropical fruits, are the perfect ending to Christmas dinner.


  • 1 small pineapple, cut into 1.5cm cubes
  • 150ml ginger wine
  • 200g Jamaican ginger cake
  • 850g mango slices in light syrup
  • 300ml double cream alternative
  • 4 passion fruits, halved, pulp and seeds scooped into a bowl
  • 400ml fresh custard


  1. Preheat the grill too high. Put the pineapple on a baking tray and grill for 10-15 mins, turning occasionally, until charred. Set aside to cool. Meanwhile, heat the ginger wine in a small pan for 5 mins on a medium heat to cook off some of the alcohol. Set aside.
  2. Divide the cake into 8, then crumble into 8 dessert glasses or small bowls, pushing down slightly to fill out the bottoms. Pour a little ginger wine into each glass so it soaks into the cake. Arrange the grilled pineapple on top, then put the glasses in the fridge.
  3. Drain the mango and blend in a food processor until smooth. Set aside.
  4. Whisk the cream to soft peaks, then gently fold in half the passion fruit pulp and seeds.
  5. Top the pineapple with a layer of custard, followed by a layer of mango purée (you might not need it all). Top with the passion fruit cream and the remaining pulp and seeds. Chill for at least 1 hr, or assemble up to 8 hrs ahead and chill until ready to serve

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